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Cheese And Tomato Pie In Rice Crust

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  Hot cooked rice 2 Cup (32 tbs)
  Chopped fresh chives 1 Tablespoon
  Egg white 1
  Finely chopped onion 1⁄3 Cup (5.33 tbs)
  Shredded monterey cheese/Monterey jack cheese 4 Ounce (1 Cup)
  Eggs 3
  Egg yolk 1
  Evaporated milk 13 Ounce (1 Can)
  Salt 1⁄8 Teaspoon
  Chopped fresh sage/1/4 teaspoon dried sage 1 Teaspoon
  Red pepper sauce 4 Drop
  Tomato slices 6

1. Mix rice, 1 tablespoon chives and egg white with fork. Spread evenly over bottom and halfway up side of pie plate, 10 x 1 1/2 inches (do not leave any holes). Microwave uncovered on high 2 minutes.
2. Sprinkle onion and mozzarella cheese over crust. Beat eggs, milk, salt, sage and pepper sauce in 4-cup measure. Microwave uncovered on medium-high (70%) 4 minutes, stirring every minute, until hot. Pour carefully over cheese in crust.
3. Elevate pie plate on inverted dinner plate in microwave. Cover with waxed paper and microwave on medium-high (70%) 11 to 14 minutes, rotating pie plate 1/8 turn after 6 minutes, until center is almost set. Top with tomato; sprinkle with chives. Cover with waxed paper and let stand 10 minutes.

Recipe Summary

Difficulty Level: 
Main Dish
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1720 Calories from Fat 705

% Daily Value*

Total Fat 80 g123%

Saturated Fat 43.3 g216.5%

Trans Fat 0 g

Cholesterol 1026.4 mg342.1%

Sodium 1668 mg69.5%

Total Carbohydrates 164 g54.6%

Dietary Fiber 3.6 g14.3%

Sugars 43.4 g

Protein 85 g169.5%

Vitamin A 92.5% Vitamin C 54%

Calcium 191.2% Iron 57.5%

*Based on a 2000 Calorie diet

Cheese And Tomato Pie In Rice Crust Recipe